Preheat oven to 350°F. Melt butter or parve margarine, unsweetened chocolate and bittersweet chocolate together over a pot of simmering water. You can put the butter or margarine on the bottom of the bowl to keep the chocolate from getting too hot. Whisk until well combined. Keep warm. Whip the eggs, granulated sugar, coffee extract and vanilla extract on high until mixture is very thick and pale yellow in color (approximately 5 minutes).

While eggs are whipping, measure the flour, baking powder and salt. Fold the warm chocolate mixture into the whipped eggs. Sift the flour, baking powder and salt over the chocolate mixture, then fold in nuts and chips. Allow to set about 5 minutes before scooping. The batter will appear mousse-like.

Depending on the scoop size, the cookies will take anywhere from 8-12 minutes to cook. They will appear crater like when ready. Allow to cool before testing. They should be moist and chewy.

Notes:

Yield: about 2 dozen or more depending on scoop size

*coffee extract substitution: dissolve instant espresso powder in some boiling water and allow to cool.